I wanted to blog a normal blog for this entry, but thought of a dear friend whom had just relocated. He is none other than Jules but I presume he will have to change the blog title soon (or have you created a new Abu Dhabi blog - Jules???). Like me, he is a Malaysian, born and breed there and loved Malaysian and South East Asian cuisine. Whenever I read a post of him travelling to Thailand, this Pad Kaprao dish seems to be the default dish he orders and I assume it is one of his favourite? Anyway, I would like to post him a challenge. A challenge for him to get cooking in the kitchen as I have never come across him cooking (only eating) and hey, as a foodie - that is so not happening man.
Easy Peasy Recipe and Method (for 2 person)
- Heat the wok until the surface is smoking hot. In goes 2-3 tablespoon oil.
- Put in chopped garlic (2 cloves), chopped onion (1/2) and dried chillies (soaked, drained and chopped to small pieces). You need about 2-3 large ones, pending how spicy you can take and stir a while till fragrant (about 2 - 3 minutes)
- Next, toss in the minced pork meat (about 200 grams) together with Dark Soya Sauce (1 tablespoon), Soya Sauce (1 tablespoon), Fish Sauce (2 tablespoon) and a bit of water (1/3 cup). Stir them well or until the minced pork is thoroughly cooked.
- Lastly, toss in a large handful of Basil Leave to fragrant up the dish and season them with pepper for taste.
- Transfer to a serving dish when the Basil Leave are wilted nicely, or spoon directly over individual plates of plain steamed rice.
1 comments:
i tried this today. yummy!!!!! thanks for the recipe.
ange
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